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High Protein Greek Yogurt Tuna Salad

High Protein Greek Yogurt Tuna Salad - recipe card
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This high-protein tuna salad swaps traditional mayonnaise for thick Greek yogurt, creating a creamy, tangy dressing that clings to every flake of tuna. Loaded with crunchy celery, red onion, and fresh dill, it’s perfect for sandwiches, lettuce wraps, or a quick protein-packed lunch.

Ingredients

Scale
  • 3 (5 oz / 142 g each) cans solid white albacore tuna, drained and flaked
  • 1/2 cup full-fat Greek yogurt
  • 1/4 cup celery, finely diced
  • 1/4 cup red onion, finely diced
  • 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • Optional: 1 tbsp chopped fresh chives, for garnish

Instructions

  1. Drain the canned tuna thoroughly, pressing gently with a fork to remove excess liquid. This prevents the salad from becoming watery and ensures the Greek yogurt dressing stays thick and creamy.
  2. In a medium mixing bowl, combine the Greek yogurt, lemon juice, Dijon mustard, kosher salt, and black pepper. Whisk until the dressing is smooth and well combined. Taste and adjust seasoning if needed.
  3. Add the finely diced celery and red onion to the dressing and stir to coat. The celery provides crunch and freshness, while the red onion adds a sharp bite that balances the richness.
  4. Add the drained tuna to the bowl. Use a fork to gently break the flakes and fold them into the dressing, taking care not to overmix and turn the salad mushy.
  5. Sprinkle the fresh dill over the mixture and fold gently until evenly distributed. Dill is the classic herb that brightens the flavor and complements the fish.
  6. For best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional but recommended.
  7. Before serving, give the salad a final stir and adjust seasoning if needed. Serve chilled or at room temperature on a bed of lettuce, in a sandwich, or with whole-grain crackers.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Tuna salad does not freeze well, as the Greek yogurt separates and becomes watery upon thawing. If you prefer a bit more richness, you can add 1 tablespoon of olive oil or a splash of pickle juice (not from pork, just brine) for extra tang. For a meal-prep twist, portion the salad into individual containers and pair with sliced cucumber or whole-grain bread.

Nutrition

Keywords: tuna salad, Greek yogurt tuna salad, high protein tuna, no-cook lunch, no-mayo tuna salad, healthy tuna salad, quick lunch, high protein lunch, meal prep, canned tuna recipe, dill tuna salad, low carb tuna salad

Find it online: https://thehighproteinrecipes.com/high-protein-greek-yogurt-tuna-salad/